Plainer Fruit Pudding.
Ingredients: One cupful of sugar, one-quarter of a pound of raisins, one cupful of butter, one half-pound of English currants, three and a half cupfuls of flour, a little citron sliced, four eggs, the whites and yolks beaten separately. Put one tea-spoonful of saleratus with, one half-cupful of cream. Flour the raisins, currants, and citron before adding to the mixture.
Boil it three hours in a floured cloth, or in buttered forms, large or small. Pour some brandy on top, and set it on fire just before taking to the dining-room. Serve with brandy-sauce.